Yealands in Marlborough, New Zealand – a winery well known for its sustainable winemaking practices and wine show successes – has released a new range called Petal & Stem into drinking establishments around Australia, including four fresh wines perfect for the warmer weather.
The rosé, pinot gris, pinot noir and sauvignon blanc each feature a striking watercolour label – a design that speaks to the flourishing ecosystem of the naturally farmed estate, where the wildflowers between the rows attract insects that are crucial to creating a healthy, balanced environment for the vines.
The gluggable wines in the Petal & Stem range are ideal for the coming months, covering the spectrum from crisp whites to bright reds. Ahead, we’ve shared tasting notes for each, as well as some seasonable food-pairing ideas.
2018 Petal & Stem Marlborough Rosé
Winemaker says: Peachy, floral aromas lead into a palate that dances with flavours of pear and ripe berries, finishing fresh and crisp.
Pair with: Goat’s cheese and crackers, or a crunchy garden salad.
2018 Petal & Stem Marlborough Pinot Gris
Winemaker says: Sweetly scented with notes of pear, honey and stone fruit, the palate echoes this richness with its textural and moreish qualities.
Pair with: Asian dishes that pack a flavour punch, or oil-based pasta dishes.
2018 Petal & Stem Marlborough Sauvignon Blanc
Winemaker says: Aromas of passionfruit, blackcurrant and herbs precede a palate with sweet fruit characters balanced by crisp acidity, with a zesty, mineral finish.
Pair with: Grilled or barbecued seafood.
2017 Petal & Stem Marlborough Pinot Noir
Winemaker says: A wild bouquet of lifted red cherry, cassis, mocha and spice foregrounds a wine that’s supple and juicy, with fine tannins and a slightly toasty finish.
Pair with: Gamey meat such as duck, lamb, venison or veal.
Find Petal & Stem on a wine list near you, or visit yealands.co.nz for more vinous inspiration.